Monday, April 13, 2015

Ruth's Chris Sweet Potato Casserole

This is absolutely fantastic!

INGREDIENTS:
Crust
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/3 stick butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture
  • 3 cups mashed yams
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted
PROCESS
  1. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
  2. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
  3. Pour mixture into buttered baking dish.
  4. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.)
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.

Saturday, April 4, 2015

Broccoli Salad

1 head of Broccoli cut in pieces
1 cup sun flower seeds
1/2 cup raisins
6 strips of bacon fried and crumbled
Minced onion to taste- I've used green onions, and red onions,

Dressing
1 cup mayonnaise
2 Tablespoons vinegar
1/4 cup sugar

Mix together dressing, pour over broccoli, onions, raisins, sunflower seeds, and bacon
Refrigerate. 
There are many variations of this recipe, some add shredded cheddar cheese, green peppers, green grapes, celery, water chestnuts, cauliflower, and one recipe has carrots too. The dressing is much the same for all of the recipes, though. 
These variations and the recipe are from the 'Taste of Heaven' cook book from Lisbon. (2004)

Peanut Butter Cookies

2 cups brown sugar
2 cups white sugar
2 cups peanut butter
2 cups softened butter

4 eggs

2 tsp. vanilla
1 tsp. salt
2 tsp. baking powder
3 tsp. soda
5 cups flour

Mix first 6 ingredients, add next 4 and mix together. Cover dough and let it set in the refrigerator for at least 3 hours. 
Preheat oven to 375 degrees, lightly grease cookie sheets. Rill dough in balls and roll in sugar (if you like, I skip this step).  Make a fork print 2 directions to flaten the cookies somewhat,
Bake about 12 minutes. Watch to not over bake.

Good recipe, a 1/2 of this recipe makes a lot of cookies!

Pistachio Ice cream Dessert

45 Ritz crackers (crushed)
1 stick butter (melted)

Mix melted butter and crushed crackers together and put in a 9 X13 inch pan, bake 325 degrees for 20 minutes. Cool


2 packages pistachio instant pudding (can use chocolate or what ever flavor you would like)
1/2 cup milk

Mix milk and pudding together with a hand mixer

Stir in......or use the hand mixer....
1 quart ice cream (softened)
Spoon over cooled crust and freeze until ready to serve.

Top with
1 large container of cool whip
Sprinkle top with crushed Heath bars or chocolate shavings

This is from a cook book published from the Sheldon community in the 1960's. Even though we eat mostly whole foods now, and few desserts, frozen desserts are wonderful to have on hand when company is here.